Faculty Recipe: Almond Flour Pancakes

For an extra dose of deliciousness, top these gluten-free pancakes with coconut creme, or add coconut flakes or crushed almonds to the batter. 

Serves 3–4.

2 cups blanched almond flour or almond meal
3 eggs
1 cup almond milk
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/2 teaspoon nutmeg
1 teaspoon raw sugar
Coconut oil for cooking

Whisk together eggs and almond milk. In a separate bowl, combine all dry ingredients. 

Slowly pour the egg mixture into the flour mixture, stirring as you go. Be sure to mix well.

Coat the bottom of a large griddle with a tiny bit of melted coconut oil over medium heat. Use a ladle to make pancakes to your desired size in the pan. Cook for 2-3 minutes on each side until pancakes begin to brown. Serve hot and don't forget the maple syrup!

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